Cream Cheese Buns

  • Serves: Makes 8
  • Baking Temp (degrees F): 375
  • Views: 26261
  • Comments: 0


Rolls and photo by Orange Piggy, Premium Member © 2010 Sarah Phillips


Rolls and photo by Orange Piggy, Premium Member © 2010 Sarah Phillips
These soft buns are filled with cream cheese.
BREAD RECIPE HELP

INGREDIENTS
Filling:
100g milk
100g cream cheese
2 large egg yolks
50g sugar
20g cake flour
10g unsalted butter
1-1/2 teaspoons freshly squeezed lemon juice

Bread:
4g Instant Active Dry Yeast
100 ml warm water; warmed to 120 – 130 degrees F measured with an instant read thermometer
20g granulated sugar
20g large egg (save the remaining for egg wash)
200g bread flour
1/2 teaspoon salt
20g unsalted butter, soften but not melted or greasy

INSTRUCTIONS
For the filling:
In a medium bowl, cream the cream cheese and sugar with a wooden spoon until smooth. Add the yolks and whisk to combine. Sift in the cake flour and whisk until well incorporated. Set aside. In a small saucepan over low heat, bring the milk just until boil and slowly pour the hot milk in steady stream into the cream cheese mixture, whisking constantly.
Strain the mixture back into the same saucepan. Stir the mixture over low heat until thick. Remove from heat and whisk in butter and lemon juice until butter is completely melted and incorporated. Transfer to a bowl and cover with a plastic wrap directly on the surface. Let cool completely and keep refrigerated until needed.

For the bread:
1. In the bowl of stand mixer fitted with dough hook, dissolve yeast in warm water and let stand for 6 minutes. Add sugar, egg, half of the flour and mix on low speed for 1 minutes. Mix the salt with the remaining flour and add to the mixture and then add the butter. Knead on low speed for 3-4 minutes.

2. Increase to medium speed and continue kneading for 8-9 minutes. After 6 minutes, check if the dough still sticks to the bowl. If it does, add in more flour, a tablespoon at a time, until the dough no longer sticks to the bowl.

3. Finish the kneading by hand for a few minutes and transfer the dough to a greased bowl. Wrap the bowl tightly with a plastic wrap and let rest for 40-60 minutes or until double in size.
While the dough is resting, prepare the filling by divide the filling into 8 eight 25g balls.

4. Transfer the dough to a lightly flour surface and deflate it. Divide the dough into 9 equal portions. Divide 1 of the portions into 8 equal pieces (for decoration). Flatten the bun dough and put the filling in the center then gather the dough to wrap around the filling and pinch to seal. For each bun, roll a decorative pieces into 8 inch rope and cut it in half and place on the filled bun dough to make a cross and pinch to seal. Repeat with the remaining dough and let rise for 40-50 minutes or until double in size.

5. Position an oven shelf in the middle of the oven. *Preheat the oven to 375 degrees F*
Brush the dough with egg wash and bake for 13-17 minutes or until golden brown.
Transfer to a wire rack to cool completely.

STORAGE
Keep the leftover buns refrigerated as the filling is perishable.

Rolls and photo by Orange Piggy, Premium Member © 2010 Sarah Phillips

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